Richards Silver Turtles Recipes

RICHARD'S SILVER TURTLES

Steps:

• Cut corn cobs in half.
• quarter squash.
• half or quarter potatoes.
• skin and cut carrots to about 2 inches or use baby carrots.
• cut onion into rings of your preference of thickness.
• seperate cabbage leaves.
• mince garlic cloves.
• double or triple up a sheet of foil that ends up being about two feet long.
• lay corn cobs about 8 inches from edge.
• lay squash and potatoes.
• top with carrots.
• salt and pepper.
• disperse garlic and butter evenly place onion rings.
• lay meat of choice, if any and cover securly with cabbage leaves.
• lay another peice of foil identical to the firt on top and roll edges in to make a "turtle shell" out of the foil for the food to cook inches.
• place on a hot grill and flip every 15 minutes til done.
• i think it would work with the same time under a broiler or 375 flipping every 15 minutes should work as well.
• let cool and serve.

RICHARD'S CHICKEN BREASTS

Steps:

• Season flour with poultry seasoning. Dredge the chicken breasts in the seasoned flour. Melt the butter with the oil in a medium skillet over medium-high heat. Working in batches, fry the chicken in the hot butter mixture for about 5 minutes each side, depending on the thickness. Remove the chicken and set aside (keep warm.)
• Deglaze pan with Marsala wine (deglazing is swirling or stirring a liquid in a pan to dissolve cooked food particles remaining on the bottom). Add the chopped mushrooms, chopped onions and rosemary. Saute for 5 minutes over high heat.
• Return the chicken breasts to the skillet, baste with drippings, put cheese on the breasts and cook for another 2 1/2 minutes with the lid on tightly. Don't touch the lid! Remove from heat and let stand for 10 minutes, until the breasts cook through. Check the seasoning and adjust. You will have the plumpest, juiciest chicken breasts you can imagine!